Three weeks ago, we launched a Kickstarter campaign for our fourth wine guidebook, Discover Hungarian Wine: A Visitor-Friendly Guide. It was our first time trying to do a crowdfunding project, and oh my, we messed up. It was a perfect case of “you don’t know what you don’t know until you know”. Thankfully, we were fortunate to receive support from friends in Hungary and the media, who helped us to chug along the first half of the campaign.

Along with the support came some interesting media articles about us and the project.

• Forbes – How to quit your job and write wine books from the road
• Grape Collective – Exploring Hungarian wine with Matt Horkey and Charine Tan
• Taste Hungary – 20 Questions about Hungarian Wine For Exotic Wine Travel
• A Művelt Alkoholista – Discover Hungarian Wine: A Visitor-Friendly Guide – new book on Hungarian wine
• Žene i Vino – Find what you love and follow that path
• Around the World in 80 Harvests – Discover Hungary with Exotic Wine Travel
• Hungarianwines.eu – Globetrotting wine writers tackle Hungary: the unsung hero in the Old World of wine
• Winesofa.eu – Exotic Wine Travel to release book on Hungarian wine
• The Wine Economist – Wine book launch today: Discover Hungarian Wine
• The Passionate Foodie – Discover Hungarian Wine: A New Kickstarter
• Vino & Fino – U pripremi je veliki vodič korz vina mađarske (in Serbian)
• DinVinguide.se – Bland böcker och pavor (in Swedish)
• Pécsi Borozó – Magyar borokról angolul (in Hungarian)
• Világgazdaság – Világjáró borszakértők írnak könyvet Magyarországról (in Hungarian)
• Azonnali.hu – Kickstarteren gyűjtenek hogy híresebbek legyenek a Magyar borok (in Hungarian)
• Turizmus.com – Kickstarteren gyűjtenek egy magyar borkalauzra (in Hungarian)

Our PR effort was a great success; in two weeks, we and Hungarian wine were featured in more than 30 media outlets from 10 different countries. However, our actual progress in the campaign was much less glorious.

THE JOURNEY TO SELF-PUBLISHING

One of the most common questions we get is, 

“Why are you self-publishing? Isn’t there a publisher interested in a book about Hungarian wine? Don’t you get some governmental support?”

The thing is, we’ve been through ‘the system’. Our first book was published by a renowned Canadian publisher. And, well, have you ever been told, “It’s just the way how things work.” So you wait, and you wait, and nothing happens. Instead of settling with that answer, three years ago, we decided to take action in our own hands. 

Then, after publishing and funding three guidebooks entirely on our own, we figured it’s time to do things differently once again and up the ante.

For four years, Exotic Wine Travel has remained free and ad-free. We run this platform full-time; it takes us seven days a week and thousands of dollars to sustain. If you have been following our work, you would know that we give away the vast majority of it for free. That’s hundreds of videos and thousands of words each year, and we love it, especially when our followers tell us how beneficial our content is to them.

But what we truly pour our hearts into are our wine guidebooks, which we can humanly produce only once every two years.

Since starting Exotic Wine Travel, we’ve experienced first-hand how real connections can be made quickly when wine is at the heart of the conversation. This is why we are committed to bringing communities together, amplifying underrepresented voices in the wine world, and inspiring people to drink adventurously. This commitment comes with rewards and challenges. For one, most of the time, we have to begin our research at ground zero, which means significantly more resources are needed. By resources, we mean time, money, creativity, resilience, and grit.

WHY WE CROWDFUND

The premise of crowdfunding is built around many individuals coming together to make something happen; and the objective of our Discover Hungarian Wine crowdfunding campaign is exactly that: to do meaningful work together with our supporters, search for people who are excited to pursue similar goals, find the disconnected and connecting them, and build a community to enhance all of our lives.

You’ve already contributed to the world of wine by being here in this conversation, but there are still plenty of things that we can do and create together to make the wine world more connected, fun, inclusive, educative, and adventurous. 

We need your help to spread the word and gather more backers for the Kickstarter campaign as it is an all-or-nothing funding model. Also, if the work of Exotic Wine Travel has been useful to you in any way, now is the time to help us continue to deliver value to you and the wine community.

Back the Discover Hungarian Wine project on Kickstarter now. As a backer, your name will be printed in the acknowledgment section. Thank you. Your support really matters.

HOW TO BACK THE PROJECT VIA YOUR CHOICE OF REWARD

1. Go to https://www.kickstarter.com/projects/exoticwinetravel/discover-hungarian-wine-a-visitor-friendly-guide

2. On the right side of the page, you can select a reward that best suits you. Note that the prices stated in the titles are in Singapore dollars. S$10 = €6.65 = USD7.33 

BOOK REWARD: You can choose to buy one, two, five, or 10 books.

EXPERIENCE REWARD: You can choose to do a wine tasting in Budapest, a wine-pairing dinner with us in Budapest, an overnight trip to the volcanic wine region of Somló with us as your guide, or a day trip to the historic wine region of Tokaj with us as your guide. 

CORPORATE REWARD: You can choose to buy 10 books and receive a backlink to your website or/and a consultation call with us; have us interview you and tell your wine-related story to our audience (the interview will be published on our website and in the book); or hire us to speak, conduct tasting, or give wine training at your corporate event. You can also contribute without a reward. Also, if there’s a reward package you’re looking for and not on the list, let us know, we will try to customize for you. We thank you immensely for supporting us and the Exotic Wine Travel community!

You May Also Enjoy:

• Hungarian Wine: Breaking Down Tokaj [Watch on YouTube]
• GoVolcanic Summit 2019: Interview with Evá Cartwright [Watch on Facebook]

The post If You Find Any Joy or Value in What We do, Please Read This. appeared first on Wine Travel.

Discover Hungarian Wine is a project that we’ve been working on for over two years. Exotic Wine Travel is proud to announce that our fourth wine book is now available for pre-order on Kickstarter. We will need to reach our funding goal in order to bring this book to life.

Hungarian wine is one of the best-kept secrets in the world of wine. By backing our Kickstarter, you have the power to help us illuminate the mysterious and beautiful world of Hungarian wine. 

Hungary remains one of the last traditional European wine-producing countries yet to be fully appreciated internationally. It has a rich history with a wealth of indigenous varieties and wine styles that deserve to be better known.

 – John Szabo, Master Sommelier and author of Volcanic Wines: Salt, Grit, and Power.

Hungarian Wine & Exotic Wine Travel

A few years ago, Charine and I did a pair of masterclasses back to back that changed our lives. The first was 2010 Bordeaux (left bank, 3rd – 5th growths) with the next featuring Villányi Franc from Hungary. Villány is Hungary’s premier region for Bordeaux blends and varietal Cabernet Franc. The highest quality examples are allowed to be named Villányi Franc. 

We were blown away by the quality of the wines in the second class. They stood toe to toe with the 2010 Bordeauxs. At that point, we made a pact to ourselves to explore the wines of Hungary in depth. Over the next two years, we would visit the wine regions of Hungary. In between 2017-now, we’ve spent six months in the country tasting wines and visiting producers nonstop. 

The quality of Hungarian wines continues to blow our minds. The country is famous for the sweet wines of Tokaj which can be ravishing, but there’s so much more than that. There are special wine styles that have persisted throughout the years, even through the Communism era. We are blown away by the barrel-fermented, mineral-driven wines of Somló. It’s a region that sits on a small extinct volcano (topped by a castle) with no paved roads. 

We suggested a Somlói wine to our friend (a serious Burgundy collector) and he wrote back saying, “this is the most complex 15 Euro wine I’ve had in my life”. 

Other styles have improved drastically, like the traditional Bikavér (Bull’s Blood) blend from Egér and Szekszárd. It’s a wine whose reputation was diminished greatly in the communist era. Now there are ambitious and well-crafted examples that some people might call a red Burgundy if tasted blind (we’ve witnessed it first hand). 

One of the most exciting styles for us is Tokaji Szamorodni Szaraz (Dry). It’s a high acid, barrel-aged wine with botrytized berries. It’s fermented dry and aged under the Flor, a la Sherry. When dry Tokaji wines started to become popular, this style started dying off because of the difficulty to make it (and the cost). Now it’s having somewhat of a renaissance thanks to producers like Frenchman Samuel Tinon. 

Hungarian wines are of outstanding quality and are strikingly original. Hungary is located in between 45-49 degrees north, allowing for true cool climate viticulture. In a world where alcohol levels are rising, local winemakers are finding beautiful flavors at 11.5-13% of alcohol. We are well-schooled in the wines of Eastern Europe and feel like the overall quality is highest in Hungary and Slovenia, with Croatia continually edging closer. 

It has become our mission to inform people of exciting wines being made in unheralded corners of the wine world. We believe people need to know about Hungarian wines. Because of this, we are launching a Kickstarter for our fourth wine book Discover Hungarian Wine: A Visitor-Friendly Guide. It’s meant to be a practical guide to the mysterious world of Hungarian wine. The book also has contributions by local experts like Ercsey Dániel and Győrffy Zoltán, in addition to Master of Wine Elizabeth Gabay, Master Sommelier John Szabo, and more.

We were not commissioned to do this book, it is 100% independently funded, like all of our other books. The research and writing of our book are about 50% done. We will be spending another six months in Hungary in 2020 to finish the research and writing before going to print. That’s why we are launching this Kickstarter, which gives people an opportunity to reserve a special edition, signed copy, along with some other goodies. 

I hope this guide would be useful to those who enjoy our work. You can take a look at our campaign below – complete with videos. Thanks again for letting Exotic Wine Travel be a part of your lives, it’s something that we treasure and is a responsibility that we take seriously. 

Please take a few minutes to look at our Kickstarter and feel free to back it and it with your family and friends. Hungarian wines are phenomenal and need more attention, but it will take all of us.

Discover Hungarian Wine: A Visitor-Friendly Guide

Take a look at our Kickstarter campaign for an opportunity to reserve a special edition, signed copy. We have a number of exciting rewards including.

• A pairing dinner with us in Budapest, complete with unique, hard to find vintages.
• A day trip with us exploring Tokaj.
• An opportunity to have us present at your company or tasting group.
• And more!

Back the Kickstarter campaign today and scoop up your reward, supplies are limited.

What Other Wine Professionals Are Saying

[sp_testimonials_slider category=”1171″]

Thank you to the Hungarian Tourism Agency who provided the photos in this article. Please note that the opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review or/and the products we spotlight. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase these items via the links we provide.

The post Discover Hungarian Wine on Kickstarter appeared first on Wine Travel.

There are a few can’t miss places for wine lovers in Budapest and Könyvbár & Restaurant is one of them. Every time we pass through the city, we pay a visit to Könyvbár (which translates to ‘book bar’). It’s located in District VII as is one of only two establishments listed on the Raisin Natural Wine App in Budapest.

The reason we frequent the restaurant is because of proprietor Mihály Lippai. He is passionate about wines, focusing on small producers within Hungary. We have tasted many wines here that are not available anywhere else in Budapest. Mihály leans toward natural wines, he carries labels from around the world but heavily features those from his homeland.

“There are some youngsters and curious makers who are ready to break the rules and move Hungarian wine forward. I believe this country is going to be better with this new generation,” Mihály says.

It had been one year since I last visited the restaurant. After a 4-day press trip with hungarianwines.eu, I made a long-awaited return. It was great to see the cuisine had improved with a new chef. The dishes have traditional Hungarian flavors prepared and presented in a contemporary way. Another noticeable difference is the number of foreign wines on offer.

That evening, I wanted to focus on Hungarian producers (although there were a few international wines sprinkled in throughout the night). The number of small, high-quality producers in Hungary baffles me. While there isn’t a big natural (minimal-intervention) wine movement in Hungary but there are several high-quality producers leading the charge. Some of these producers are already producing some knockout wines.

Exotic Wine Travel’s Picks:

• Bencze, ‘Kék’ 2017 – Balaton

Bencze is a small producer on the North Balaton shore. The Bencze Kék is made from the grape Kékbokator and it’s an exciting wine. The nose confuses you because it is rather shy at first with a faint amount of yeast and yellow flower. However, the palate explodes with starfruit and intense salinity. Long, citrusy finish it has Riesling-like acidity. Score: 91/100

• Sziegl Pincé, ‘Kolostor Domb’ Kadarka 2017 – Hájos-Baja

Sziegl is a small producer in the Hájos-Baja, which is not one of the more renowned regions in Hungary. We’ve been fans of their Kékfranks in the past but this is a step up in quality. The Sziegl ‘Kolostor Domb’ Kadarka is a made in tiny quantities – one barrel was produced.

There are notes of rhubarb, strawberry, pepper, and earth. This smells delicate and easy on the palate but it’s full and rich in body. The mid-palate is silky and intense while the finish is peppery and long. Only 12% in alcohol, this is downright beautiful, light red wine. Score: 93/100

• Grand vin de Barnag, Schmutzig 2018 – Balaton

Grand vin de Barnag is a tiny project started by a sommelier who produces small batches of wine in Balaton. This is Zweigelt aged in the barrel for 8 months. This is a light and earthy red wine. Notes of cherry, fall leaves, pepper, and caramel. This is a raw, juicy, and fruity natural wine. It smells like a conventional wine but tastes like natural wine. Tart acidity and low level of tannins. This is a name to keep your eye on. Score: 86/100

• Organic, Cuvée Marie Vallis Rufus 2016 – Južnoslovenská (Slovakia)

Stefan Kasynik is a wizard in Južnoslovenská (South Slovakia). Like many winemakers in the region, he identifies himself as ethnically Hungarian. The Organic Cuvée Maria Vallus Rufus is a blend of St. Laurent, Andrée, Zweigelt, Blaufrankisch, and Alibernet. Crazy blend that is crazy complex and delicious. Notes of dark berry, cedar, pepper, and dried strawberry. This is juicy, medium-bodied and crazy complex. It has a lot of ripe red fruits with a touch of French stemminess to it. Score: 92/100

*Check out our article on the Organic Cuvée Marie Vallis Albus (orange wine).

• Grál Borpince, Pelzberg 2016 – Tolna

Grál Borpince produces beautiful wines in the Tolna region, which is adjacent to the more famous Szekszárd. The Grál Borpince Pelzberg is 100% Kékfrankos. Notes of juicy strawberry, fall leaves, earth, and pepper. This wine is red fruit-driven and has tons of delicious factor. Silky mid-palate with slightly grippy tannins and a long finish. Outstanding stuff. Score: 92/100

• Ráspi, Kékfrankos Selection 2006 – Sopron

Ráspi is a big name in the region of Sopron, which is basically an extension of Austria’s Burgenland. The Ráspi Kékfrankos Selection 2006 has an incredible nose with wax, fall leaves, mushroom, red fruit, and pepper. This is a true, cool-climate red. The age has rounded the palate on this wine. The tannins are developed and the wine has a beautiful spiciness to it. Long finish. Score: 92/100

• Stumpf, ‘Nagy-Eged Cuvée’ Cabernet Franc Merlot 2015 – Egér

Stumpf Pincészet is a small producer in Egér constructing exciting wines with the help of Master Sommelier John Szabo. They producer several red wines from the Nagy-Eged Cru including a Bikavér, Kékfrankos, Pinot Noir, and this cuvée. The Stumpf ‘Nagy-Eged Cuvée’ Cabernet Franc Merlot is darker and richer than their other reds. It has a core of dark fruit that is held together with a tight frame of acidity and fine tannins. It’s got a subtly spicy finish. I prefer their other reds a tad more but this is still a delicious wine. Score: 90+/100

• Királyudvar, Tokaji Aszú 6 Puttonyos 2000 – Tokaj-Hegyalja

Find or buy on Wine-Searcher.

Királyudvar is one of the legendary names in Tokaj and their 6 puttonyos is well regarded. The Királyudvar Tokaji Aszuú 6 Putonyos 2000 is dark in color from the bottle age. It has notes of caramel, lemon, natural gas fall leaves, coffee, and citrus peel. The wine is nutty, full-bodied, and rich. It’s an old-school Tokaj with a long and fiery finish. Score: 95/100

Bonus Vin Jeune

• Bénédicte & Stéphane Tissot, Château-Chalon 2008 – Jura (France)

Find or buy on Wine-Searcher.

Ok ok, the Bénédicte & Stéphane Tissot Château-Chalon is not a Hungarian wine. This is a French wine from the Jura and a marvelous one at that. Vin Jeunes are wines aged under a thin layer of bacteria (flor) like Sherry. This has notes of almond, pear, white apple, caramel, and pepper. It’s unique and full-bodied with lots of nuttiness on the palate. This complex wine finishes long and salty. The Bénédicte & Stéphane Tissot Château-Chalon is a true meditation wine. Score: 96/100

Do you like our content?

If you like our articles and videos, we’d love for you to be a part of our community on Patreon. The support from Patreon helps keep the content coming and you access to behind the scenes content. It also gives us the chance to get to know you better. Check out the Exotic Wine Travel Patreon page by clicking the photo below.

Do you want to learn more about Hungarian wine?

We’re launching a Kickstarter for our fourth wine book Discover Hungarian Wine soon. Sign up to find out how you can be a part of it and receive a special edition, signed copy:

Thank you to KönyvBár & Restaurant who provided the tasting. Please note that the opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review or/and the products we spotlight. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase these items via the links we provide.

The post Hungarian Wine: A Walk On The Wild Side appeared first on Wine Travel.

Charine and I are huge fans of Hungarian wines and jump at every opportunity to return to the country and taste. So when hungarianwines.eu invited me to attend their 4-day study trip for the second year in a row, I immediately said yes.

The trip included stops in the Hungarian wine regions of Egér, Hajós-Baja, Mór, and Balaton. The trip consisted of visits with producers, winemaker dinners, and organized tastings. I attended the trip with guests from Canada, Italy, the United Kingdom, and Spain.

As expected, the quality of Hungarian wines I tasted on the trip were very good. This is a country with a long history of wine production and it’s unfortunate the world doesn’t know more about these wines. I feel there are several good reasons for that. First is the fact that the Hungarian language is incredibly difficult to grasp. To the consumer, Hungarian wine labels might as well be written in Martian.

In my opinion, the second reason is the overall mindset when it comes to marketing. Hungarians are proud people, as they should be. For decades, the Austro-Hungarian Empire was one of the largest and most powerful nations in Europe. It seems to me that many Hungarians feel too proud to market their wines or seek help. This is unfortunate because it deprives the wine consumer of experiencing fantastic and unique wines.

Despite these two factors, I am optimistic that Hungarian wines can breakthrough. Hungary is home to Tokaj, which produces some of the world’s greatest sweet wine and the quality of the dry wines is equally impressive. There is a wide range of styles from the rich reds of Villány and Szekszárd to the mineral-driven whites of Somló.

Charine and I continue to be the biggest cheerleaders of Hungarian wine. Overall, the quality of wine production in Hungary is among the highest in Eastern Europe. It should be a matter of time before the rest of the wine world shares our sentiment.

Here are the Hungarian wines that stood out the most during my four days back in the country.

Exotic Wine Travel’s Picks:

You can find out more about our scoring system on the WINE RATING page.

• Juliet Victor, Tokaji Édes Szamorodni 2017 – Tokaj-Hegyalja 

Juliet Victor is a new producer in Tokaj and this is their only sweet wine so far (they will be releasing a Tokaji Aszú in the future). Szamorodni is a unique style of sweet wine usually only sold in Hungary. The Juliet Victor Tokaji Édes Szamorodni is a blend Furmint, Hárslevelü, and Yellow Muscat. It has rich notes of sweet peach, white flowers, mineral, and lemon. It’s full and concentrated with a high level of residual sugar for a sweet Szamorodni (189 g/L). This needs to lay down in the cellar for a few more years to show its best. Score: 92/100

• Toth Ferenc, Egri Bikavér Grand Superior 2016 – Egér

The Toth Ferenc Egri Bikavér Grand Superior 2016 is the most impressive wine I’ve ever tasted from this winery. This Egri Bull’s Blood is a blend of Kékfrankos (Blaufränkisch), Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot Noir. It has notes of sour cherry, graphite, pepper, and stemmy. Aged for 15 months in the barrel. This plays on the lighter and stemmier side of red. It’s a medium-bodied red, the tannins are a little unripe, but overall this is a solid effort. Score: 90/100

• St. Andrea, ‘Boldogságos’ Egri Csillag Grand Superior 2018 – Egér

Egri Csillag translates to the “Star of Eger”. The St. Andrea Boldogságos isn’t the winery’s top Egri Csillag but it delicious and well made. This is a single vineyard wine with Olaszrizling, Pinot Gris, Hárslevelü, Furmint, Sauvignon Blanc and this vintage has a touch of Viognier in it. The latter grape adds some floral notes in addition to the flavors of white peach, lemon, and yogurt. It’s full-bodied and rich white with a grassy, spiciness to it. This is a baby now but will round out beautifully with some age. Score: 90/100

*For a step up in complexity we highly recommend their Örökké and Maria Egri Csillags.

Find or buy on Wine-Searcher.

• Thummerer, Egri Csillag Grand Superior 2015 – Egér

The Thummerer Egri Csillage Grand Superior is one of the best wines I’ve tasted from this particular estate. It’s a partially barrel-fermented white blend of Chardonnay, Olaszrizling, Királyleányka, Leányka, and Traminer. The Chardonnay really dominates here. This is ripe and big with notes of white peach, melon, yogurt, and a touch of grass. Score: 91/100

• Bolyki, Egri Bikavér 2016 – Egér

There were many good Egri Bikavérs at the tasting including Gál Tibor, St. Andrea, Kovacs Nimrod and others but the Bolyki Egri Bikavér stood out for its great value. This is found under 10 Euros in Hungary and is exported. This unfiltered wine is a blend of Kékfrankos, Cabernet Franc, Merlot, Zweigelt, and Pinot Noir. It has a rich nose with flavors of blueberry, cherry, earth, and a touch of pepper. This is a medium-bodied red with juicy acidity and soft tannins. Score: 89/100

Find or buy on Wine-Searcher.

• Koch, Premium Kadarka 2017 – Hajós-Baja

Don’t let the score fool you, the Koch Premium Kadarka is a fantastic wine that can be found for under 5 Euros in Hungary. It has notes of strawberry, pepper, and earth. The finish is earthy and spicy. Another excellent vintage of this wine, which we buy often when in Hungary. Fantastic fruit for an inexpensive wine. Score: 88/100

Find or buy on Wine-Searcher.

• Koch, Vin Art Csanád Villányi Cuvée 2012 – Villány

Koch also produces several reserve wines including the Vin Art Csanád Villányi Cuvée which is a blend of Cabernet Franc, Merlot, and Cabernet Sauvignon aged in oak for at least 18 months. This has a pretty nose with black cherry, violets, tobacco, cedar, and toast. Full in body with chalky tannins and a long finish. Score: 91/100 

Find or buy on Wine-Searcher.

• Kristinus, Kékfrankos Selection 2017 – Balatonboglár

The Kristinus Kékfrankos Selection is aged in oak for 14 months. It has notes of crunchy red fruit, fall leaves, pepper, and cedar. The wine is medium-bodied and silky on the mid-palate with a spicy finish. This is never overburdened by the oak and is food-friendly. Score: 91/100

• TR, Tokaji Dry Furmint 2017 – Tokaj-Hegyalja

The prices of dry Tokaji continues to rise, which makes the TR Tokaji Dry Furmint so appealing. TR is a young winery located in the village of Tállya. This wine has everything that I want in a dry Furmint, white pear flavors with intense mineral notes, combined with fiery acidity. Some of this wine was barrel-aged which builds up the body. For a wine that retails at around 10 Euros in Hungary, this is a steal. Score: 90/100

Find or buy on Wine-Searcher.

• Tornai, Top Selection Grófi Hárslevelü 2017 – Somló

Tornai is one of the big names in the tiny, volcanic region of Somló. The Tornai Top Selection Grófi Hárslevelü is in the top range of their portfolio. This is barrel fermented and half-dry with flavors of yellow peach, mineral, smoke, and white pepper. Like many wines from Somló, this is full-bodied with mineral notes and a powerful, long finish. The high acidity makes this feel like a completely dry wine. Score: 92/100

Find or buy on Wine-Searcher.

• Teleki, Villányi Franc ‘Kopar’ 2015 – Villány

Teleki is one of the oldest and largest producers in Villány, a red wine-producing region in the south of Hungary. The region is known for Cabernet Franc. The Teleki Villaányi Franc ‘Kopar’ is 100% Cabernet Franc from the esteemed Kopar vineyard. The wine has the typical notes of the grape, black cherry, olive, and capsicum with a touch of wood. It’s a full-bodied and dense Cabernet Franc with firm, but not overly drying tannins. Score: 90/100

• Csetvei, EA 2018 – Mór

Csetvei is a young producer in the tiny region of Mór. They specialize in the grape Ezerjo. The Csetvei EA (Ezerjo Amphora) is fermented and kept in amphora for 5 months without the skins. This is a clean and well-done amphora wine with notes of dried pear and pineapple. The wine is rich and chewy with a salty, complex finish. This is a producer we will be keeping our eyes on. Score: 92+/100

Find or buy on Wine-Searcher.

• Jackfall, Grand 2012 – Villány

Jackfall is a small producer in Villány and their Grand is a blend of Merlot and Cabernet Sauvignon. It’s rich with notes of graphite, black cherry, tobacco, capsicum. This is full-bodied with many layers of texture and Bordeaux-like flavors. The long finish is guided by chewy tannins. Score: 93/100

Find or buy on Wine-Searcher.

• Heimann, Barbar 2016 – Szekszárd

Heimann is one of the big names in Szekszárd and this is their flagship wine. The Heimann Barbar is made from Cabernet Franc, Merlot, Tannat, and Kékfrankos. It has notes of capsicum, black cherry, chocolate, green herbs, and tobacco. This is full-bodied and rich with smooth, ripe tannins. Score: 91/100

Find or buy on Wine-Searcher.

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Exotic Wine Travel Hungarian Wine Articles

Thank you to hungarianwines.eu who provided accommodation and meals during my four days in Hungary. Please note that the opinions expressed in this article are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review or/and the products we spotlight. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase these items via the links we provide.

The post Hungarian Wines Revisited appeared first on Wine Travel.

Tokaj is one of the world’s legendary wines, known as the wine of kings and king of wines. When it comes to sweet Tokaji, the Tokaji Aszú 6 Puttonyos is often the crown jewel in most producers’ portfolios (in addition to Tokaji Eszencia). These wines are so intense and unique, they feel almost medicinal when drinking them.

This type of wine is made by using grapes infected with botrytis, which are shriveled and intensely sweet. The sweetness level of Tokaji was traditionally measured by how many baskets (puttony) of botrytized berries were added to the base wine. A Tokaji Aszú 6 puttonyos traditionally took six puttony of grapes to achieve the proper level of sweetness. The botrytized grapes aka Aszú berries are picked by hand, making these wines labor-intensive.

Most people associate Tokaj with Hungary and for good reason. If you’ve ever had the chance to sip on a sweet Tokaji, it was most likely from Hungary. A little-known fact is that this luscious sweet wine is also made across the border in Slovakia, where it’s known as Tokajský Výber 6 Putñový.

Slovak Tokaj

A small part of Tokaj falls within the borders of modern-day Slovakia. The existence of Slovak Tokaj is highly controversial and Hungarians have disputed Slovakia’s use of the name to the EU. Pushing politics aside, both sides of Tokaj show similarities.

The first and foremost is the volcanic soil. Slovak Tokaj producers possess long cellars that tunnel through the volcanic tuft. These cellars are humid and have the perfect conditions for the black cellar fungus Racodium cellare, which feeds off evaporated alcohol and keeps the air free of musty smells.

Many of the grapes are used on both sides of the border (Furmint, Hárslevelü/ Lipovina, and Sárgamuskotály/Yellow Muscat/Muškát žltý). The Hungarian side also has unique grapes like Kabar, Kövérszőlő, and Zetá. We haven’t come across these in Slovak Tokaj, although there could be small isolated plantings.

Info poster by WineSofa.eu

There are over 900 registered hectares of vineyard space in Slovak Tokaj but many claim that less than 50% of that is actually planted. Slovak Tokaj consists of seven villages as opposed to 27 in Hungarian Tokaj. There are seven larger producers in Slovak Tokaj in addition to several small, garage wineries.

Slovak Tokaj Nomenclature

WineSofa has put together an info poster to explain the different styles of wine in Tokaj. Winemaking laws are very similar in both parts of Tokaj. The nomenclature in both sides is different, which should be no surprise because the Slovak and Hungarian languages bear no resemblance to each other.

Here are terms that appear on Slovak Tokaj labels.

• Tokajský = A wine from Slovak Tokaj. A wine from the Hungarian side is called Tokaji.
• Suché/Sladké = Dry/Sweet
• Samorodné = The same name as Szamorodni in Hungarian Tokaj
• Výber = Aszú, the dried grape berry affected by botrytis
• Putňový = Analogous to Puttonyos in Hungary, which are the traditional wood baskets used to collect Výber/Aszú berries
• Forditáš = Analogous to Forditas in Hungarian Tokaj. A style of wine where Výber/Aszú skins are reused to make a second batch of sweet wines. Similar to the ripasso method in Italy.
• Výberová Esencia = Analogous to Aszú Eszencia, which is a style that was officially discontinued in Hungarian Tokaj. It’s sweeter than Výber Putñovy wines, yet lighter than an Esencia wine.
• Esencia = Eszencia, the free run juice from Výber/Aszú berries. It runs strictly from the weight of the grapes and is collected via a tap at the bottom of a tank.

Tokaj: Differences in Style

Hungarian Tokaji might be more user-friendly to most of the wine drinking public. Wine geeks will probably be intrigued by the sweet wines from Slovak Tokaj, aside from the uniqueness factor. Among the wines of Slovak Tokaj, the Tokajský Výber 6 Putñový is sure to peak interest. 

There are some obvious differences in the styles between sweet Hungarian Tokaji and Slovak Tokajský. In general, the sweet Tokajský wines from Slovakia are more oxidative and “old-school” in style compared to Hungarian Tokaji. The sweet Slovak Tokajské wines are nuttier with toffee-like notes, similar to Tawny Port. What the wines share with their Hungarian counterparts is the fiery acidity that wipes the palate clean.

Slovak Tokajský Výber 6 Putňový 

We have included all producers of 6 Putñový wines in Slovak Tokaj with the exception of Chateau Vecsey – who chose not to show their wines. Chateau Grand Bari is another new project in the region but they have yet to release a Tokajský Výber 6 Putñový to the market. Unfortunately, these wines are not heavily exported, which means you will have to visit Slovakia to pick them up. 

• Chateau Viničky Tokajský Výber 6 Putñový 2009

The Chateau Viničky Tokajský Výber 6 Putñový 2009 is widely available in Tesco outlets throughout Slovakia. This wine has notes of dried apricot, walnuts, almonds, and lime skin. Very sherry-like on the nose. Concentrated on the palate. It’s rich with nutty flavors. The acidity isn’t searing like normal Tokaj but it is high. Natural gas and citrus-like finish. It isn’t the most complex wine in this style but it is delicious. Score: 88/100

• J&J Ostrožović  Tokajský Výber 6 Putňový 2003

J&J Ostrožović is one of the biggest names in Slovak Tokaj. It’s still owned by the founder, Jaroslav Ostrožović. Jaroslav produces many different wines, including a reductive fresh style of sweet Tokaj, but he still prefers to make the traditional Tokaj wines.

The J&J Ostrožović Tokajský Výber 6 Putňový 2003 has a golden amber color. With 160 g/L of RS and 13 g/L of acidity, it’s aged for five years in the barrel. Layers of fall leaves, apricots, orange peel, and tobacco make up the complex flavors. The wine is rich on the palate with fiery acidity and a spicy finish. Score: 93/100

• Tokaj & Co. Tokajský Výber 6 Putñovy 2006

Tokaj & Co. is another one of the big boys on the market. Their wines can also be found easily in Tesco outlets throughout Slovakia. The Tokaj & Co. Tokajský Výber 6 Putñovy 2006 is a blend of 65% Furmint, 25% Lipovina, and 10% Yellow Muscat. This was aged for eight years in the barrel and 180 g/L of RS. Wax, fall leaves, lemon, and apricot notes dominate the flavor profile. It’s rich and luscious on the palate, which includes lots of aged notes. Fiery acidity and a long finish. Score: 90/100

• Tokaj Macik Tokajský Výber 6 Putňový 2006

Jaroslav Macik is a traveling man. He can be seen judging at various competitions over Europe. His wines are also the only Slovak wines currently displayed at La Cité du Vin in Bordeaux. The Tokaj Macik Tokajský Výber 6 Putňový 2006 is made with a base of Samorodné wine, unlike most other sweet Tokaj wines that use fresh, dry wine as a base.

It has flavors of pumpkin spice, orange peel, and dried apricot with a touch of fall leaves. This is aged under a thin film of bacteria called flor. This is a unique style, it isn’t as full bodied as normal 6 Putñový wines. The wine is lighter on its feet with a lovely freshness. Score: 90/100

• Zlatý Strapec Tokajský Výber 6 Putňový 2009

Zlatý Strapec is a gem of a producer. Their wines aren’t present much on the market and most of their business comes from selling bulk wine from the tap to the locals. However, their Tokajský Výber wines can be stunning.

The Zlatý Strapec Tokajský Výber 6 Putňový 2009 is orange and amber in color. Charred wood, orange peel, nuts, and dried apricot dominate the palate. With 160 g/L of RS, it’s rich and concentrated. This has many layers of flavors. It’s chewy and has an impeccable balance for a wine of this sweetness. Fiery acidity and a long finish, both staples for the sweet wines of Tokaj. Score: 92/100

You may also enjoy:

Slovak Tokaj: A Forgotten Region
Hungarian Wine: The Legendary Tokaj Region
Return To Tokaj

The post Slovak Tokaj: Tokajské Výber 6 Putňový appeared first on Wine Travel.

Hello! Welcome to As Drunk by Exotic Wine Travel, a weekly column where we feature interesting wines that we encourage you to seek out. The reviews featured in this series may be written by either one or the both of us. The featured wines can be from obscure or well-known wine regions. We hope that these wine recommendations will keep you gastronomically curious and your palate invigorated!

Tokaj & Co. Tokajský Výber 5-putňový 2003

We came across the damp and moldy cellars of Tokaj & Co. during a trip to Slovak Tokaj in the winter of 2017. While Tokaj is synonymous with Hungarian wine, there is a small portion (around 10% of the total vineyard space) of Tokaj located in the southeastern part of Slovakia. Tokaj & Co. is the oldest producer in Slovak Tokaj and was a state-owned company during the Czechoslovakia period. During the summer of 2018, we returned to the cellar.

Putñovy is the Slovak word for Puttonyos, used in Hungary. These sweet wines are made by soaking (macerating) shriveled grapes affected by noble rot (botrytis) into a base wine for a period of time and then pressing the juice – like steeping a tea bag and then pushing out the water with a spoon. The shriveled grapes (called cibébový in Slovakia and aszú in Hungary) are hand-picked late into the season.

Samorodné is the Slovak term for Szamorodni, used in Hungary. These wines are made by harvesting whole bunches of grapes (bunches with normal and shriveled grapes), vinifying them and then aging the wine in oak. It can be made into a dry or sweet wine depending on the vinification.

Tokaj & Co. Tokajský Výber 5-putňový 2003

The Tokaj & Co. Tokajský Výber 5-putňový 2003 is a blend of 65% Furmint, 25% Lipovina (Hárslevelü), and 10% Yellow Muscat. The wine has 130 g/L of RS and is matured seven years in the barrel. Tangerine, fall leaves, mushroom, and sweet tobacco make up the flavor profile. Candied fruit on the front palate is shocking but the finish is full of lemon, gas, and fiery acidity. It is fruity on the front and serious on the back.

4.0/5

Tokaj & Co. Dvojka Samorodné Sladké 1990

We have tasted this wine twice. The first time was our visit to the Tokaj & Co. cellars and the second time was a thorough tasting of the whole bottle. I have enjoyed this wine since the first sip but Charine took some time to warm up to it. When I opened this sample for the second go-round, Charine was drinking a Pinot Noir that she loves. After sniffing my glass, she exclaimed “WAAHHH” and immediately poured out the Pinot Noir and helped herself to a glass of this wine.

The Tokaj & Co. Dvojka Samorodné Sladké 1990 is a blend of 65% Furmint, 25% Lipovina (Hárslevelü), and 10% Yellow Muscat. This is technically a 2 Putñovy wine with 50 g/L of residual sugar and was aged four years in oak. Flavors include mushroom, fall leaves, apple cider, and dried apricot. This is uber complex and smells like Sherry but tastes like a true Tokaj wine with the vibrant acidity. It’s nutty and citrus on the finish. It’s a wine for geeks, a drink to meditate with. 

You can see Charine’s take below:

(You can find out more about our scoring system on the WINE RATING page.)

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Tokaj & Co. provided samples of the wines for this article. The opinions expressed are unsolicited and have not been paid for in any way by governmental bodies, enterprises, or individuals. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. 

The post Tokaj & Co. Dvojka Samorodné Sladké 1990 & Tokajský Výber 5-putňový 2003 appeared first on Wine Travel.

Make no mistake about it, we’re crazy about Tokaj.

Although it’s only a three-hour drive east of Budapest, Tokaj feels a world apart. The Zemplen Mountains provide a stark contrast to the great plains of Hungary. The south slopes are covered in vineyards and engulf 27 small villages.

Tokaj is a UNESCO World Heritage Cultural Historical Landscape and for good reason. It is a romantic and quiet slice of Hungary. We first visited Tokaj in the Fall of 2017 and instantly fell in love. You can see some photos and videos of the landscape in that previous article.

How Tokaji Wines Are Made

Tokaji wines are unique and can be confusing to understand for those new to the region. Our friends at WineSofa has produced a series of info posters to make understanding Tokaji wines easier. Here’s how Tokaji Aszú wines are made.

And the different types of Tokaji wines.

Second and Third Impressions of Tokaj

During the summer of 2018, we had the chance to visit the region on three separate occasions. Each time we visited a few cellars. We also tasted dozens of Tokaji wines in Budapest as we continue to build our knowledge of the region. All in all, over the summer we managed to taste over 100 Tokaji wines.

Since sweet wines are a tough sell, many producers have put a heavy focus on dry wines – some of which can be stunning. It will be interesting to see how all the producers come along with their dry wines. All too often, the dry wines tend to be neutral with searingly high acidity. However, when they’re good, they’re outstanding.

Exotic Wine Travel’s Picks

You can find out more about our scoring system on the Wine Rating page.

Dry Tokaji

• Abraham Pince, Kölevés Tokaji Furmint 2013

Abraham Pince is a tiny producer in the village of Erdőbénye. The Kölevés is his entry-level dry wine but for my palate, maybe the best. There are flavors of white fruit, iced sugar topping, and smoke. This is full bodied with high acidity and snappy, peppery acidity. It has a snappy, peppery finish like Grüner Veltliner. Piercing acidity with a ton of minerals on the finish ironically Kölevés translates to “stone soup.”  Score: 90/100

• ÁTS, Szent Tamás Furmint 2015

Szent Tamás is one of Tokaj’s legendary vineyards, located in Mád. The Szepsy Szent Tamás is the most expensive dry Tokaji and can set you back 100 USD or so. The ÁTS Szent Tamás Furmint can be had at a fraction of this price.

This hasn’t aged prematurely like many dry Furmints do after a year or two, showing that the fruit is fantastic. The wine has an explosive nose with flavors of sweet peach, lemon, and flint, flint, flint! This is concentrated and full of minerals. Acidity is under control on this big bodied wine. Full of texture and good oak integration with a long finish. A pleasure to drink.   Score: 90/100

• Erzsébet Pince, Király Dülö 2012

For our money, the Erzsébet Pince Király Dülö label is the finest dry Tokaji we have tasted. During our visit to the cellar, we got the chance to taste this older vintage. Although it’s not available, the current releases of 2015 and 2016 are highly recommended.

This wine has aged beautifully. It’s loaded with sweet peach, flint, spice, and sweet-tart notes. It’s full and round. It hasn’t aged as much as normal Furmints and the finish is long and mineral. Master of Wine and Master Sommelier, Ronn Weigand is part of the winemaking family and together they have all pulled an extraordinary amount of flavor out of this relatively neutral grape (Furmint).  Score: 94/100

Dry Szamorodni

• Hudácskö, Tokaji Szamorodni Szaráz 2007

Hudácskö is a small family winery that sells almost all of their production from the cellar. I was very pleased to see that they produce dry Szamorodni, somewhat of a dying art in Tokaj. The Hudácskö Tokaji Szamorodni Szaráz is aged in oak for three years. It has lemon, sherry-like flavors with honey, nuts, and a touch of lime. It’s old-school and delicious. Think of it as a dry Fino Sherry with more acidity and a tangy finish.  Score: 90/100

• Berés, Szamorodni Szaraz 2006

Most of the new wineries in Tokaj are from foreign investment. However, the Berés estate is Hungarian owned. While the estate does produce sweet Tokaji, their focus is on dry wines. The Berés Szamorodni Szaraz is aged under the flor. Bright notes of lemon, pineapple, apricot, and almond make up the flavor profile. Beautiful notes of pine and oxidative notes with a nutty finish. Tart but not overlying coying.  Score: 89/100

Find or buy on Wine-Searcher.

• Megyer, Szamorodni Szaraz 2011

Megyer is the second label of Chateau Pajzos but don’t let that fool you. The wines in the Megyer lineup are still serious. The Megyer Szamordoni Szaraz is 100% Yellow Muscat four years in the barrel under the floor. Notes of honey, tangerine, and almond notes with some dried apricots and fall leaves emerge from the glass. The wine is smoky and bone dry. This has a smooth and oxidative finish.   Score: 90/100

Sweet Tokaji

• Erzsébet Pince, Tokaji Aszú 6 Puttonyos 2013

The Erzsébet Pince Tokaji Aszú 6 Puttonyos 2013 is aged for 24 months in Hungarian oak. It’s very complex with honey, lemon, sweet peach, and fall leaves notes with a touch of dried pineapple. The wine feels so fresh despite the 224 g/L of residual sugar. It’s layered and complex with a long finish. Score: 96/100

• Chateau Pajzos, Tokaji Aszú 5 Puttonyos 2006

Chateau Pajzos has focused on the 5 Puttonyos as their flagship sweet wine (as opposed to the 6 Puttonyos). This vintage is a masterpiece, there are beautiful notes of white flower, caramel, lemon, natural gas, tangerine, and apricots. Extremely complex, it’s floral, fruity, concentrated, and rich. Luscious mouthfeel with brilliant acidity and a long finish.   Score: 95+/100

Find or buy on Wine-Searcher.

• Chateau Dereszla, Tokaji Aszú 5 Puttonyos 2009

The Chateau Derezsla Tokaji Aszú 5 Puttonyos 2009 has the typical, textbook flavors of a sweet Tokaji – which is not a bad thing! There are notes of honey, fall leaves, apricot, lemon, and baking spice. Full and luscious on the palate with fiery acidity. The finish on this is spicy and long with over 150 g/L of residual sugar.  Score: 92/100

Find or buy on Wine-Searcher.

• Oremus, Tokaji Aszú 6 Puttonyos 1999

This was the first bottled vintage that Oremus made in its new cellar. The Oremus Tokaji Aszú 6 Puttonyos 1999 has 240 g/L of residual sugar. It’s very complex and ethereal on the palate. A myriad of flavors include nuts, honey, marzipan, white chocolate, lemon, and fall leaves notes. Fiery acidity with tight structure and a long finish.   Score: 97/100

Find or buy on Wine-Searcher.

• Szepsy, Szamorodni Edés 2012

No article on Tokaj would be complete without a wine from Istvan Szepsy, the most legendary producer in the region. This Szamorodni has the concentration of a Tokaji Aszú wine, impressive in itself. The Szepsy Szamorodni Edés 2012 may be the most concentrated sweet Szamorodni that we’ve come across.

It’s very floral with lemon, marmalade, honey, and cotton candy notes. It’s rich for this style of wine but still has many layers of flavor and a slightly spicy finish. A touch more acidity would have pushed it to ethereal levels.  Score: 93+/100

Find or buy on Wine-Searcher.

Tokaji Eszencia

• Chateau Pajzos, Tokaji Eszencia 2000

The mother of all Tokaji wines. The Chateau Pajzos Eszencia 1999 scored a perfect 100 points in Robert Parker’s The Wine Advocate. The 2000 isn’t a slouch either with over 500 g/L of residual sugar and 4% alcohol. Notes of lemon, dandelion, toffee, and taffy notes with mushrooms and forest floor cover the palate. The wine is rich and long with a healing mouthfeel. It’s like a magic potion on the palate. Good acidity with a long finish.  Score: 97/100

Find or buy on Wine-Searcher.

• Oremus, Tokaji Eszencia 2008

Although I prefer the 2007 to this vintage, it’s still a helluva wine. The Oremus Tokaji Eszencia 2008 has over 500 g/L of residual sugar. It’s very complex with notes of lemon, fall leaves, apricot, orange peel, cotton candy, and natural gas notes. It’s very sweet with a long finish and the fiery acidity. It’s not as tight as the 2007 but it’s fantastic none the less.   Score: 96+/100

Find or buy on Wine-Searcher.

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Thank you to Taste Hungary for providing a day trip to Tokaj and Hungarian Wines.eu for a visit to Tokaj during their study trip. Please note that the opinions expressed are our own and have not been paid for in any way. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers. On occasion, we extend the option of purchasing the wines we review or/and the products we spotlight. Some of these product links are set up through affiliate programs, which means Exotic Wine Travel gets referral credits if you choose to purchase these items via the links we provide.

The post Return to Tokaj appeared first on Wine Travel.

Tokaj is one of the world’s great wine regions. It’s a name that is synonymous with great sweet wines (although more and more excellent dry wines come from the region). Nearly everyone associates Tokaj with Hungary. However, there is a small sliver of this region that sits in Slovakia.

Slovak Tokaj is a point of contention in the Hungarian community. Our friend Daniel Ercséy has tackled the dispute between ownership of the name Tokaj. He has written a terrific (and lengthy) article on the history of Slovak Tokaj to help clarify any issues. In general, the Tokaj terminology is the same with some subtle language differences: tokaji = tokajské, puttonyos = putñovy, etc.

We spent a few days tasting and visiting cellars in Hungarian Tokaj during the Fall of 2017 and came away enchanted. The wines lived up to the lofty expectations. Less than one month later, we found ourselves tasting and visiting producers on the Slovak side. Would these wines be of the same quality as those across the border? We had a great time finding out as you can see in the video below.

Traditional Tokaj

Officially there are 900 hectares of registered vineyards in the region although many told us that less than half are actually planted with vines. There a handful of producers making traditional wines in Slovak Tokaj: Chateau Grand Bari, Chateau Vescesy, Chateau Viničky, Ostrožovič, Tokaj & Co., and Tokaj Macik. We visited the latter two on this trip and tasted several others at the Furmint Forum. There were several outstanding wines being made but the sweet wines are a distinctly different style than those across the border in Hungary. We found the Slovak Sweet Tokaj wines to be more oxidative in style than those from the Hungarian side, which is neither good or bad, it’s just different.

Tokaj Macik is an ambitious producer and his wines are the most modern and precise from all we have tasted in Slovak Tokaj. Jaro Macik is a young and ambitious winemaker who owns about 35 hectares of vineyards. He walked us through his estate which includes a restaurant, guesthouse, spa, and cellar. We started with a tour of the facilities and were worried that it was all smoke and mirrors… until we tasted the wine.

The wines of Tokaj Macik show consistency across the board. The Tokaj Macik Grand Furmint is our favorite dry Tokaj in Slovakia and the sweet (Vyber) wines can be shockingly beautiful. Again, the sweet wines are more oxidative (think nutty and toffee) in style but it works with the refreshing acidity. This is a can’t miss producer if you plan on visiting the region.

Tokaj & Co. used to be the state-run co-operative during the period of communism in Slovakia. Many of the modern day producers in Slovak Tokaj have some sort of family connection with Tokaj &Co. The old cellars are across the street from Tokaj Macik.

The winemaker at Tokaj & Co. has been with the company since the early 1980’s. He made the wines during communist times and continues on today. The company also has the largest vineyard holdings in the region – close to 100 hectares. Their cellars stretch out over 2.5 kilometers and some sections date back to the 15th century.

The company makes a large range of wines including low-cost supermarket wines that are simple and well made. The exception is their outstanding Tokajské Samarodné dry wine that packs a big punch for a low price (see below). However, Tokaj & Co. shines when it comes to sweet (Vyber) wines.

We tasted through the entire sweet wine portfolio and came away impressed. Again, these wines are old school in style, think nutty, coffee, and toffee flavors. Tokaj & Co. has recently released a few archive vintages for the public and these wines are profound. We tasted two available vintages from 1990 and one from 1993, they left us at loss for words.

Experimental Tokaj

Matuš Vdovjak (Vdovjak Winery) and Marián Takáč (Vinarstvo u Koña) are two men producing minimal intervention wines in the villages of Vel’ka Trña and Čerhov respectively. We spent one long afternoon and evening with them and had a blast (although our heads hurt the next morning). Just look at these two (turn sound on).

These two jokesters traveled to Georgia with several winemakers and writers (several of whom are our mutual friends) a few years ago. They were enchanted by the wines and people of Georgia. A few months after returning home, they paid a visit to Tomac Winery in Croatia and were blown away by his wines made in Georgian qvevri (amphora). Matuš and Marián made the decision to purchase several Georgian qvevris and began experimenting with them immediately.

We tasted several of their wines which range from edgy to profound. Marián uses no sulfites and his wines show no hint of mousiness, which makes them even more impressive. During our last day in Slovak Tokaj, we tasted a 2017 wine directly from Marián’s qvevri. The wine’s flavors and texture were spellbinding for such a young wine.

Both producers have loyal fans and their wines cause a stir on the local market. Matuš Vdovjak has one of the few accommodation options in the area (he also cooks up a mean pork neck). They also produce sweet wines and both plan on purchasing more Georgian qvevris with every passing vintage.

Our Thoughts On Slovak Tokaj

For those that prefer to watch videos rather than read, you can check out our thoughts below (6 mins):

Exotic Wine Travel’s Picks

You can find out more about our scoring system on the WINE RATING page.

Dry Slovak Tokaj

• Tokaj Macik Grand Furmint 2015

This is late-harvest, dry Furmint on the lees for nine months. The Tokaj Macik Grand Furmint is partially aged in the barrel and part in stainless steel. Honey, smoke, green apple, and mineral notes with a touch of wood. It’s more serious white wine with a fiery finish and good length.   4.0/5

• Tokaj & Co. Tokajské Samarodné Suché (dry) 2009

The Tokaj & Co. Tokajskeé Samarodné Suché wine is a blend of 65% Furmint, 25% Lipovina (Hárslevelü), and 10% Yellow Muscat. The wine is aged for two years in oak and has 9 g/L of RS. Apricot, lemon, pine, and green apple flavors dominate the palate. It’s a medium bodied wine and the acidity makes it feel drier than the sugar level suggests. Smokey and piney finish.    3.8/5

• Vdovjak Furmint Amphora 2015

This wine is oxidative in style and is left on the skins for six months and then eight months in wood. The Vdovjak Furmint Amphora is full of apricot, almonds, and nuts. It smells like any other amber wine but the palate is definitively Furmint with a fiery, citrus finish. Tannins need some time to soften but this is delicious.   3.8/5

• Vinarstvo u Koña Furmint z Amfory 2015

The Vinarstvo u Koña Furmint Z Amforya is a golden color and macerated for six months in Georgian qvevri (amphora). This has a meaty and savory nose with fall leaves, tobacco, and tangerine notes. This has high acidity which keeps the wine fresh with a tangerine peel finish.   3.9/5

• Vinarstvo u Koña 3/3 z Amfory 2016

The Vinarstvo u Koña 3/3 z Amforya is a blend of Furmint, Lipovina, and Yellow Muscat macerated for six months in Georgian qvevri. The Muscat comes out strong in this wine with yellow flower, ginger, and tangerine peel flavors. It’s a medium bodied amber wine with a spicy, citrus finish. This is bottled without additional sulfites but is very clean.   3.9/5

Sweet Slovak Tokaj

• Tokaj & Co. Tokajské Vyber 5 Putñovy 1990

The Tokaj & Co. Tokajské Vyber 5 Putñovy 1990 is a blend of 65% Furmint, 25% Lipovina, and 10% Yellow Muscat. It’s aged in oak for seven years and contains 120 g/L of RS. Natural gas, fall leaves, apricot, and tobacco flavors dominate the palate. It’s layered and complex yet easy to drink at the same time. The finish is citrusy, fiery, and powerful. A great wine, period.   4.6/5

• Tokaj Macik Tokajské Vyber 5 Putñovy 2006

The Tokaj Macik Tokajské Vyber 5 Putñovy is a blend of Furmint, Lipovina, and Yellow Muscat. Deep orange-brown in color with 147 g/L of RS. Flavors include cedar, mushroom, ginger, tangerine peel, dried apricots. Powerful finish with a petrol, fiery note. It’s a long and structured wine.   4.5/5

• Vdovjak Tokaj Ordinárium 2011

Ordinárium is an old name for samarodné (szamorodni), a traditional style of Tokaji. This is a beautiful sweet wine by Matuš. The Vdovjak Tokaj Ordinárium has orange peel, apricot, and pork stew flavors. It’s savory on the palate and beautiful in its elegance. It isn’t overly powerful like many Slovak Tokajské wines. It’s more elegant and refined with a long finish.   4.2/5

Thanks to the village of Mala Trña for providing accommodation at their apartment above the town hall. The ideas expressed in this article are personal opinions and are not associated with any sponsors or business promotions.

The post Slovak Tokaj: A Forgotten Region appeared first on Wine Travel.

Hello! Welcome to As Drunk by Exotic Wine Travel, a weekly column where we feature interesting wines that we encourage you to seek out. The reviews featured in this series may be written by either one or the both of us. The featured wines can be from obscure or well-known wine regions. We hope that these wine recommendations will keep you gastronomically curious and your palate invigorated!

The Tasting Table Budapest

After spending some time in Hungary, The Tasting Table reached out and invited us to taste a selection of their wines. They are located in the center of Budapest and offer guided tastings of Hungarian wines from small producers. We stopped by the shop twice during our time in Budapest and their staff is knowledgeable and enthusiastic. On our second visit, one of the house sommeliers, Anett, walked us through 23 different wines.

The wines were accompanied by a platter of domestic meats and cheeses.

You can view the shop in the video below (~5 mins)

Royal Tokaji, 6 Puttonyos Aszú 2013

When the Royal Tokaji 6 Puttonyos Aszú was brought out, we didn’t think much of it. The Royal Tokaji Company is one of, if not the largest producers in Tokaj. Previously, we tasted a few of their other wines and felt lukewarm about them.

This wine is something completely different, it’s a special wine. The 2013 vintage of 6 Puttonyos Aszú has also recently won a gold medal at the 2017 Decanter World Wine Awards. This bottling is made up of several different vineyards (Royal Tokaji makes single vineyard Aszú wines as well). The wine delivers big time in flavor, depth, and complexity.

The Royal Tokaji 6 Puttonyos Aszú 2013 is full of fire, lemon, green apple, gas, and nut flavors. Rich and luscious, it has the honey and nut flavors with a fiery finish. This is fine sweet Tokaji wine to a “tee” with a long finish and velvety texture. 

We had a friend tasting with us and he said it best about this bottling, “this is bombastic wine.”

4.5/5 (You can find out more about our scoring system on the START HERE page.)

Thanks to The Tasting Table Budapest for hosting us. The opinions expressed in this article are unsolicited and have not been paid for in any way. We do not sell editorial content as that would destroy the legitimacy of our reviews and the trust between Exotic Wine Travel and its readers.

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Tokaj, Hungary is a place that Charine and I have been longing to visit. Thanks to our friends from WineSofa and Wine a’More Travel, our wish became a reality. The minute we stepped off the train it was obvious to us that Tokaj is all it is cracked up to be (that’s before we even tasted a drop of wine).

Tokaj Vineyards

The region is beautiful, it feels like a true Old World wine region. There are 27 wine villages spread out through the region containing a little over 5000 hectares of vineyards. Tokaj is one of the oldest appellations in the world and the sweet Tokaji wines are legendary. They have been coveted by royalty for centuries. Volcanic soil is the name of the game here (see the photo below). Most vines are planted on south facing slopes. The region is far enough north (in latitude) to be considered a cool region but hot air does come in from the great plains to the south, which aids the ripening process.

The typical volcanic soil of the Tokaj region. 

Vineyards in Tokaj have a romantic feel to them. The villages of Mád and Tokaj are the southernmost in the region. While Tolcsva is a premier area about 30 kilometers to the north. (If you make it to the village of Mád, don’t pass up the chance to eat some Mangalica at Elsó Mádi.)

*Watch the video below with the audio on!

Here are some shots from around the village of Mád, which is a top site of Tokaj vineyards.

Here are a few shots from the village of Tolcsva, another premier site.

And finally a shot of vineyards from the village of Tokaj itself.

Exotic Wine Travel’s Visit To Tokaj

With a limited amount of time, we were only able to visit four producers in the region: Holdvölgy, Paulay Borhaz, Oremus, and Hétzölö. We tasted a few other wines in the Elsó Mádi restaurant and the Prés Wine Bar in the village of Tokaj. You can check out our thoughts on the producers and the region in the video below (10 minutes running time).

Paulay Borház Guesthouse

One of the highlights of the trip for us was meeting Mr. Péter Hudák. He owns a guesthouse in the village of Tokaj and makes about 3000 bottles of wine per year. Péter was nice enough to provide accommodation for one evening for us. He’s a fun and pleasant guy to be around, Charine put it best in the post below.

Dry Tokaj/ Furmint

The worldwide market for sweet wine isn’t huge. Producers are aware of this and many told us that close to half of their production is dry wine now. Because sweet Tokaj is so difficult and risky to make (grapes must be left on the vine well into the late Autumn) many have turned to dry wines as a way of cash flow. This is especially true amongst smaller producers.

We are the first to admit that we aren’t experts in Tokaj. There was no way that we are able to taste all the producers and vintages from the region. However, we were fortunate to taste many top-level dry Furmint wines. They are wines that are very exciting and offer unique flavors and nuances with searing acidity. These wines are already very good and producers have the potential to make exceptional great white wines if they keep pushing the bar for quality. Dry Tokaji style of wine that we will be keeping our eyes on.

*One thing we noticed was that Tokaj develops tertiary notes very quickly – within one year. After that initial phase of development, the wines resist further aging for a number of years, probably due to the high acidity.

Exotic Wine Travel’s Picks

(You can find out more about our scoring system on the START HERE page.)

Dry Wines

• Holdvölgy Meditation 2015

The Holdvölgy Meditation is a single vineyard dry Furmint. Great flavors of white-fleshed fruit, minerals, smoke, and a kiss of oak. The oak integration is nice and the acidity is dazzling. Long finish and this wine needs a little more time to show its best.    4.1/5

• Hétszölö Tokaji Furmint Selection 2012

The group that owns Hétszölö also has a stake in Cos d’Estournel from Bordeaux. Hétszölö is a certified Bio producer. The Hétszölö Tokaji Furmint Selection is aged for six months in the barrel. Smoke, wood, petrol, white pear, and a touch of yogurt are the flavors that jump out. It’s a medium-bodied white wine but the high acidity makes it feel fresher than it is. Mouth cleansing acidity with a medium finish.    3.8/5

• Szepsy Úrágya 2015

Szepsy is THE name in the Tokaj region. The Szepsy Úrágya Tokaji Furmint is a single vineyard dry wine. The flavors include natural gas, mineral, peach, and petrol. The palate is round at first and big at first but then gives way to mouth-cleansing acidity. It has tertiary notes but the high acidity wipes the palate clean.    4.1/5

• Demeter Zoltán Furmint 2016

Demeter Zoltán is another premier name in the region. This dry Tokaji has a brilliant nose of yogurt, smoke, white pear, and green apple. The wine has high acidity combined with brilliant fruit intensity and a long finish. Excellent dry Furmint that doesn’t feel angular.    4.2/5

Sweet Wines

• Holdvölgy Culture Aszú 2008

The Holdvölgy Culture Aszú is a Tokaji 6 Puttonyos sweet wine. The 2008 vintage is one of a high amount of botrytis. Flavors include caramel, leather, dried apricot, brown spice, and honey. Acidity is lower as previous vintages but the finish is full of honey and botrytis. Spicy and long finish.    4.4/5

• Holdvölgy Intuition No. 1 2008

The Holdvölgy Intuition No. 1 is made from Zéta and has 134 g/L of sugar. This has petrol, white flower, dried apricot, and caramel with a touch of toffee. Viscous and rich on the palate yet refreshing. A fantastic sensation on the palate leaves you wanting another sip.    4.3/5

• Hétszóló Tokaji Aszú 6 Puttonyos 2010

Aged for two years in the barrel, the Hétszóló Tokaji Aszú 6 Puttonyos 2010 has 178 g/L of sugar and 12 g/L of acidity. Fire, petrol, mineral, dried apricots, and figs dominate the palate. It’s lusciously sweet with a fiery finish. Tart on the mid palate and the sugar doesn’t weigh the palate down. Acidity is fresh and refreshing.    4.4/5

• Paulay Tokaji Aszú 2013

The Paulay Tokaji Aszuú 2013 is a 6 Puttonyos sweet wine. Residual sugar is 158 g/L of sugar. Wood, petrol, lemon, grass, and green mango. Rich on the palate with a touch of wood. This is not very nutty, it’s fresh and fruity with a citrus and biscuit finish. For sweet wine drinkers who don’t want nutty flavors.    3.7/5

• Oremus Tokaji Aszú 5 Puttonyos 2007

The Oremus Tokaji Aszú 5 Puttonyos 2007 has flavors of white flower, apricot, marzipan, almond, and dried pineapple. With 145 g/L of RS. Luscious on palate without being overly sappy. Nice blend of freshness with just a slight touch of tertiary notes. Tangerine peel acidity and a long finish. Delicious stuff, this is a baby.    4.5/5

• Oremus Tokaji Eszencia 2007

The creme-de-la-creme of Oremus. Thier Tokaji Eszencia 2007 has a whopping 515 g/L of RS with 15 g/L of acid. Aged for two years in the two years in 68 L barrels. Nut, fall leaves, lemon, apricot, raisin, and earthy tones linger on the palate. This is really thick and viscous on the glass. Like maple syrup with high amount of tanginess from the finish. A truly unique drinking experience with tingling acidity.    4.8/5

Special thanks to Piroska Koltai of Wine a’More Travel and Daniel Ercsey of WineSofa for setting us up for the visits and arranging accommodation. Additional thanks to Paulay Borház for hosting us. The ideas expressed in this article are personal opinions and are not associated with any sponsors or business promotions.

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